2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

That cheese scone recipe of yours was devastatingly good, Shadows. I remember. I think the main deal with a scone is handling it lightly -- it's like shortbread. You have to get the fat into the flour without mauling it to death, or it will be heavy and flat.

In large bowl, combine flour, salt, sugar and baking powder. Work in the butter.Beat the eggs with the milk and add to flour mixture.Mix to form a soft dough and turn out on floured board. Knead until you can make a ball. Roll out to about 1 inch thick and cut into rounds or squares. Brush tops with egg glaze and dip into sugar.Bake at 475 degrees for 10 minutes or until golden brown.